Easymochacreamyversion Recipes
CHAMOY SAUCE
This authentic Mexican chamoy sauce is easy to make at home and is so much more flavorful than store-bought. Use to top your fruit, add to Micheladas, make Mangoladas... so many possibilities!
Provided by Yoly
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Combine apricot jam, lime juice, ancho chile powder, and salt in a blender; blend until completely smooth. Transfer to a covered jar and refrigerate.
Nutrition Facts : Calories 103 calories, Carbohydrate 27 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.5 g, Sodium 306.9 mg, Sugar 17.5 g
MOMOS
Provided by Food Network
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Dough: Pour the water into a large bowl and then sprinkle the yeast over the top. Let stand until the mixture is foamy, about 10 minutes. Add the oil and the salt and mix well. Slowly add the flour to the yeast mixture, 1/2 cup at a time, and stir. The dough should be slightly sticky. Knead the dough on a floured surface until it is smooth and elastic, about 10 minutes. Oil a large bowl and then place the dough in the bowl and turn it to coat with oil. Cover the bowl with plastic wrap and let stand in a warm area until it has doubled in volume, about 1 hour. Filling: In a medium bowl, mix all ingredients together. Refrigerate until ready to use. Assembly: Roll out dough until very thin (about 1/8-inch thick). With a pastry cutter, cookie cutter, or knife, cut out 3-inch to 3 1/2-inch circles. Put a small spoonful of filling in the middle of each circle. Fold the dough over while holding it in 1 hand, and use your other hand to pinch the edges and seal the half-moon shaped dumpling. If the dough sticks to your fingers, use a little oil on your hands. Heat the water for your steamer and oil the insert's surface. Steam the momos, a few at a time, so that they don't touch each other. Steam until the dough looks transparent, about 5 minutes. Serve immediately with the Dipping Sauce on the side.
- Heat the white wine in a medium skillet over medium heat. Add the garlic, shallots, and cumin and cook until very lightly sauteed; set aside. Heat the olive oil in another medium skillet over high heat. Add the tomatoes and cook on high heat until they split open and their juice comes out. Add the salt, cilantro, and dill. Saute for another minute and remove the pan from the heat. Let cool to room temperature. Transfer everything to a food processor or a blender and process until fairly smooth. Serve sauce on the side.
CHAMOY
PREP TIME INCLUDES 30 minutes of hydration time. On a recent trip back to the U.S., my brothers introduced me to a yummy drink concoction called a Chamango. I was instantly hooked, but alas I knew that once back in Costa Rica it would become just a distant memory. I am so happy to say that I was wrong! Just happened to find a bag of Ancho chiles in the kitchen cupboard when I got home. I had purchased them on a trip Walmart in San Jose, not knowing what I would do with them. But since dried chiles are a rarity here, I snatched them up anyways. It must have been fate!!! Anyways, I scoured the web to find a recipe for Chamoy, the principal ingredient in the Chamango. Courtesy of Rick Bayless... found on a food blog "This Mama Cooks". Buen provecho...
Provided by Jostlori
Categories Sauces
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Toast chilies on a dry medium-hot skillet, pressing them flat, until they are aromatic, 10 seconds per side.
- Scoop into a bowl, cover with hot tap water, and rehydrate 30 minutes, stirring to insure even soaking.
- Drain and discard water. If desired, open chiles and gently remove seeds. Transfer to a blender.
- Add fruit spread, lime juice, sugar and salt. Puree.
- Finished Chamoy should be the consistency of syrup. If necessary, add a bit of water to thin it to the right consistency.
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